Sistemas de cultivo e métodos de implantação de cebola no verão

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Caracterização de organossulfurados em diferentes cultivares de alho (Allium sativum L.) e cebola (Allium cepa L.)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Substratos alternativos para a produção de poli-hidroxibutirato e alginato por Azotobacter vinelandii

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Síntese e caractrização de nanopartículas magnéticas do tipo caroço@casca de 'CO'@'PD' com propriedades para aplicações tecnológicas

Pós-graduação em Química - IQ

Avaliação do potencial citotóxico, genotóxico e mutagênico das águas do Rio Preto na área de influência da região de São José do Rio Preto/SP. -

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Acúmulo de nutrientes e relação Ca:Mg no cultivo da cebola, no submédio São Francisco

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desempenho de híbridos de cebola em função da população de plantas e fertilização nitrogenada e potássica

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Distribuição espacial de Phytophthora nicotianae da cultura da cebola em amostras de solo e reação de cultivares ao patógeno

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estimativas de heterose e capacidades de combinação em cebola para resistência a raiz rosada

Pós-graduação em Agronomia (Proteção de Plantas) - FCA

Osteomielitis crónica con periostitis proliferativa

Chronic osteomyelitis with proliferative periostitis is a kind of osteomyelitis that is characterized by a great periosteal reaction resulting of low grade stimulation, usually a caries lesion associated a periapical pathology. It affects especially children and young adults, with the mandible as the most common site, usually in the inferior aspect. Clinically presents as a painless hard swelling intra and/or extra-oral. Radiographic aspects include bone layers new formed, parallel to each other and to the underlying cortical surface, giving the characteristic appearance of "onion skin". Treatment includes elimination of the cause, with or without antibiotics, being restored the facial symmetry of patient. The present article is a clinical case report of chronic osteomyelitis with proliferative periostitis affecting a female 11 year old patient, caused by a caries lesion in the left permanent first molar, that was submissed to a exodontia and the facial symmetry of the patient was restored with management.

Capacidade antioxidante e compostos bioativos em hortaliças analisadas em dois períodos de cultivo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Survey of viruses belonging to different genera and species in noble garlic in Brazil

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Qualidade de cebola minimamente processada em diferentes tipos de cortes

The high perishability of the onion has limited its conservation period and caused great post-harvest losses. The need of consuming fresh products has led the market of minimally processed products to considerably rise. Cut operations during the minimal processing may not only cause important biochemical reactions in the onion tissues, but also affect its sensorial quality, resulting in a drastic reduction in the post-harvest life of the product. In this study the influence of different cut types was assessed on the quality of minimally processed onions. 'Baia Periforme'onions were transported to the laboratory, where they were selected, cleaned, classified, peeled, minimally processed into slices, grated and chopped, and subsequently sanitized for 10 minutes in sodium hypochlorite at 100 mg L-1. The product was kept on polystyrene trays covered with plastic film (PVC) as 80 g portions and conserved in a cold chamber at 5 +/- 1 degrees C and 85 +/- 5% RH, during 6 days. Physical, chemical and physico-chemical assays were carried out. Statistical design was completely randomized with 3 treatments and 3 replications (plot group) and 5 replicationss for the control group. For sensorial analysis (aspect and smell), 10 replications were used. To compare means, Tukey test at 5% significance was adopted. During the refrigerated conservation, sliced onions kept more stable levels of soluble solids, titratable acidity, total sugars, reducing and non-reducing sugars. The grated onion was superior considering the sensorial characteristics, indicating that the cut types interfered in these features and the grated onion was more accepted by evaluators.

Investigação dos efeitos tóxicos, citotóxicos, genotóxicos e mutagênicos do inseticida Curbix® 200SC (ethiprole) em organismos não alvos

Pós-graduação em Ciências Biológicas (Biologia Celular e Molecular) - IBRC

Caracterização e identificação de vírus em allium spp

Pós-graduação em Agronomia (Proteção de Plantas) - FCA